Tonight, I am happy to reconnect with my blogosphere by posting a dish I recently made after being gone for awhile. Although I grew up eating this Filipino dish, but I admit this was my very first attempt to try making the recipe. I wasn’t sure whether I’d do it right, but I was very happy that it turned out pretty good. My husband is a big blunt food critic. If he thinks the food is not good, he’d flat out say it without any hesitation and no, I am not kidding! 🙂
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and crashed
- 1 medium size fresh ginger (thinly sliced)
- 1 medium red onion (sliced)
- 2 large fresh whole tilapia, cleaned
- 2 large eggplants, sliced half and lengthwise
- 1 stalk lemon grass, head crashed
- 1 tablespoon fish sauce, optional
- 1 (13.5 oz) can of coconut cream
- a pinch of curry powder, optional
- 4 long green or red peppers
- 1 bundle of mustard leaves (or bok choy), cleaned
- Salt and ground black pepper, to taste
- Clean the tilapia.
- In a large pan, heat oil and sauté garlic, onion and ginger for 2 minutes.
- Add Tilapia and eggplant, and fry fish for 2 minutes each side, a total of 4 minutes.
- Add lemon grass, fish sauce, coconut cream and curry powder. Cover and cook for about 10 to 15 minutes over low-medium heat.
- When the sauce starts to thicken, add peppers and mustard leaves, and season with salt and pepper. Serve hot with rice. That easy! 🙂